The ongoing Turkish Food Festival at Amara, Trident till 5 November 2015 is an amazing smorgasbord of Turkish culinary gems fit to please even the most discerning palate.
Hyderabadis have five more days to sample Chef Memis Alkan’s authentic masterpieces. The buffet spread is available for both lunch and dinner at Rs1275 + taxes.
The best part of Chef Alkan’s creations is his genius in retaining the original flavours of ingredients without overloading them with spices or seasoning. Be it the feta cheese salad, roasted brocolli, Babaganoush, Hummus, the Acili Ezme or any of the 15 salads, each dish stood out in its simplicity and efficacy.
Among the main course, my favourites were the Balik Bubulama (fish cooked with mushroom, green peppers, onions and capcisum in Turkish spices) followed by the Tavuk Haslama (chicken stew).
Since it’s a rotational menu, Chef Alkan dishes out different treats every day. On the evening that I visited, I was pleasantly surprised by the desserts, which were quite similar to Indian ones. There was Firin Sistcac, a baked rice pudding, which we know as phirni, and Un helva, a much lighter version of desi halwa.
Trident has been consistently surprising Hyderabadis with its gourmet spreads and specially curated food fests. Can’t wait to see what’s next.
Hyderabadis have five more days to sample Chef Memis Alkan’s authentic masterpieces. The buffet spread is available for both lunch and dinner at Rs1275 + taxes.
The best part of Chef Alkan’s creations is his genius in retaining the original flavours of ingredients without overloading them with spices or seasoning. Be it the feta cheese salad, roasted brocolli, Babaganoush, Hummus, the Acili Ezme or any of the 15 salads, each dish stood out in its simplicity and efficacy.
Among the main course, my favourites were the Balik Bubulama (fish cooked with mushroom, green peppers, onions and capcisum in Turkish spices) followed by the Tavuk Haslama (chicken stew).
Since it’s a rotational menu, Chef Alkan dishes out different treats every day. On the evening that I visited, I was pleasantly surprised by the desserts, which were quite similar to Indian ones. There was Firin Sistcac, a baked rice pudding, which we know as phirni, and Un helva, a much lighter version of desi halwa.
Trident has been consistently surprising Hyderabadis with its gourmet spreads and specially curated food fests. Can’t wait to see what’s next.
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